Food industry management

Knowledge and understanding

By the end of the course, students will have acquired a deep understanding of the key aspects that govern the management of agri-food businesses. This will include a solid grasp of fundamental business functions, such as internal organization, production, and human resources management. Additionally, students will explore new business models, with a specific focus on the circular economy and sustainable business practices. They will also become familiar with financial management principles and logistical operations, including procurement dynamics. The course will cover sales forecasting techniques and strategies for inventory management, as well as concepts related to innovation in production processes. These topics will provide students with a robust theoretical and practical foundation necessary to understand and analyze the operational and strategic dynamics of agri-food companies.

Applying knowledge and understanding 

Upon completing the course, students will be able to apply the knowledge they have gained to real-world contexts, demonstrating practical skills in addressing business challenges. They will be capable of analyzing and solving issues related to production and logistics, identifying concrete solutions to optimize processes. Students will know how to implement innovative and sustainable business models, with a particular focus on resource efficiency and environmental impact. Additionally, they will have the skills to evaluate business performance through the use of forecasting tools and inventory management techniques. Finally, they will be prepared to manage human resources and innovative processes in complex business environments, thanks to their ability to consciously and autonomously apply the knowledge acquired.

Autonomy of judgment

The course is designed to foster the development of strong independent judgment in students, enabling them to make informed decisions in dynamic business contexts. This autonomy will be nurtured through the analysis of real case studies, allowing students to engage with concrete business problems and simulate situations they might encounter in a work environment. Classroom discussions will focus on critical analysis, encouraging the exchange of ideas and the development of alternative solutions. Practical exercises in companies will complete the course, offering students the opportunity to apply theoretical knowledge to real-world situations. Finally, oral presentations will provide them with the chance to justify their strategic choices, promoting the development of critical and independent thinking.

Communication skills

A key objective of the course is to improve students’ communication skills. By the end of the course, students will be able to clearly and accurately articulate concepts related to business management. The ability to present business strategies and operational solutions in a structured and logical manner will be especially emphasized. Classroom activities, presentations, and group work will help students develop these essential skills, preparing them to interact professionally within a company.

Learning Skills

The course also aims to develop students' ability to learn autonomously and continuously. At the end of the course, students will be able to independently deepen their understanding of the topics covered, using up-to-date sources such as scientific articles, monographs, and sectoral research. They will also be prepared to quickly adapt to innovations and changes in the agri-food sector, applying the skills acquired to improve the business processes they will be involved in. This will equip them not only to enter the workforce but also to successfully pursue advanced training or specializations in business or agri-food management.

The main topics covered in the course include:

• Business Management Functions
• Production Management and production processes
• New Business Models, with a focus on circular economy
• Financial Management and tools for economic and financial analysis
• Industrial Logistics and supply chain management
• Innovation Process Management and new technology development
• Human Resource Management: models and techniques for human capital development
• Sales Forecasting Techniques and market analysis
• Inventory Management and optimization of logistic flows

Course materials will be provided by the instructor through the STUDIUM platform, in the form of slides and handouts. Additional texts, scientific articles, and monographs may be suggested during the course for further study.

Students are also encouraged to consult the following books:

• Sciarelli S.: Business Economics and Management, vol. II or single volume, CEDAM, various editions;
• Sciarelli S.: Business Management. Between Theory and Practice, CEDAM, 2021.

The final exam consists of an oral exam, during which the student’s learning will be assessed. The evaluation will be based on the following criteria:

• Learning ability and depth of understanding of the topics covered
• Ability to synthesize and clarity of exposition
• Reasoning skills and critical thinking

Grading Criteria